Ground meat has been a hot topic in the national food industry since pink slime finally became an issue. Although the slime (Thanks to ABC News) is actually being  seen by the public for the first time, it has been around and used as a filler/preservative in some store bought ground meat for years. In fact you can use it as up to 15% of your total ground meat WITHOUT EVEN LABELING IT AS IN THERE! Scary stuff, huh? Massive producers of ground meat use the slime to lower cost and add shelf life to their product but at what expense to the consumer.

As an advocate for fresh beef, my butcher shop doesn’t run into this issue as far as our freshly ground meat, but it does harm us because our pricing tends to be higher both retail and wholesale.  One of the best ways to buy your ground meat is to pick out a piece of meat from your grocery store or butcher shop and have it ground fresh for you right on the spot. A perfectly marbled chuck roast makes great burgers for home. Don’t be afraid to ask questions because one store’s ground sirloin is another ground chuck. Fresh meat kept fresh by cryovac can often be misleading as far as color looking fresh but actually being 3 days old.

Here's our restaurants that we provide fresh all Ohio prime ground beef to.

Any questions about ground meat, be sure to ask the butcher! Email danny@catulloprimemeats.com


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 What has happened to great customer service?  Most large corporations have made customer service into some sort of circus.  At Catullo Prime Meats we take great pride in our customer service.  We like to treat everybody the same way we would treat our grandmothers.  We don't think twice when we take  bags out to a customers car, its just something we do here at Catullo's.  Customer service means something different to everyone.  It could be something as small as making people happy with a smile and offering some cooking advice.  For some people customer service is as simple as having an employee just listen to what they have to say.  The problem is a lot of companies do not take the small extra steps that it takes to make a customer happy.  At Catullo's we appreciate every customer whether their spending five dollars or five hundred dollars.  Our expectations are high in the quality meat that we cut, so why shouldn't  our customers have those same expectations when it comes to our customer service. 

Hello fellow Meatheads,

It’s that time of year again, and fall is upon us.  We know that all of you are busy with the kids back at school, or maybe you’re back in school and it’s hard to have the time to prepare a good meal. We will help you make your mind up and give you step by step instructions on how to cook some great fall dishes.  If your feeding a group of hungry football fans or a family that barely has time to sit down and enjoy dinner,  Catullo’s is the place that can provide you with all the best meats in Ohio.  So if your buying for one meal, loading up for the month, or shipping off one of our Meat Combo Gift Boxes…swing on by and let the guys our butcher shop take care of you.

How important are family meals?  It’s a good question that not everyone has an answer for, but most will say that it’s very important.  Fast food chains have made it easy for people to replace that one hour every night that family can talk and listen to each other’s problems and accomplishments.  For too many families, dinner is in front of the wide screen t.v. while everyone eats fries and nobody talks.  Don’t find out what’s going on in one another’s lives until they starting checking Facebook.  People need to start to have good old fashion family meals back.  I realize that this is easier said than done.  So let us know how many people you’re feeding, what you like to eat, and let us help you decide by giving you the best meat Ohio has to offer.  If it’s as easy as pasta night or something more detailed, we are the crew the can handle all your needs.  And remember it’s not as hard as you may think, and your family will remember home cooked meals more than they will remember the re-runs of family guy.

Chad W. Davis
General Manager
14 years with Catullo Prime Meats

  I got asked by a very good friend of mine of which “side” I was on the food fence when it came to fine vs. casual cooking. The debate just got some fuel to the fire after Anthony Bordain made a comment about Paula Deen’s style of teaching cooking and "telling an already obese nation that it's O.K. to eat food that is killing us." My friend specifically asked “what would a business look like that mass-produced affordable, healthy food, and is that an oxymoron? I responded:
 
I don't think it's an oxymoron as much as it's kinda impossible due to the fact that healthy food is normally very fresh. Chefs like Wolfgang Puck (with his Puck Express) and even David Chang (Momofuku's Noodle Bar) have been at the forefront of cheaper healthier eating. The big bad dark secret that is often found is that we (as a society) do not value food. It has little do with people that can't afford a prime ribeye than it does with someone buying a brand new truck and feeding his kids McDonald's. How we choose to afford food is, of course, different to everyone's budget but fresh food will always trump processed food. Our own and our kid's health, however, when tended to carefully often leads to a much healthier life. Fresh produce is not that expensive. One could quickly check out our farmer's market downtown or to the many farmers in the small burbs to realize that.

Companies that focus on healthy food mass produced (like Kashi and Lean Cuisine) are trying to make money as a niche, and do a great job at it. I just wonder what the true motivation behind it is. Whether you cook Paula Deen's deep fried turkey tenders, Chang's deep fried apple pie, or Bordain's pancetta and pea risotta, it will always be better for you done at home. You get to control the good fats, seasoning and method. I also have no problem dining on Turkey sandwiches with homemade mac and cheese... as long as I get to add some of Black Pepper Bacon on top! God, I was born to be a butcher.
 
So I guess, I just love great food no longer how it’s prepared. Frying in pork lard is just like anything you eat- it must be done in moderation. Looking for a recipe, want to share one? Email "The Butcher"  danny@catulloprimemeats.com

 

Spring has officially arrived! Nobody will be giving us funny looks for grilling with snow on top of our heads anymore, so that's a good thing. Lately I have been in such a "Chop" mood when it comes to cooking. Call it a bone in craze. Last year I couldn't stop stuffing flank steaks, pork loins, turkey and veal. Now, I want a thick cut Berkshire Chicago Cut Pork Chops brushed with some sundried tomato influenced olive oil, touch of fresh basil, sea salt and cracked black pepper. Can you blame me? Post your favorite thing to grill this spring or ask any question on any cut of meat or recipe here.

So my love of chops has brought upon my simple grilled lamb porterhouse chop recipe. My favorite lamb comes from Iowa. Fed with hearty natural grain and not strong tasting in the least bit. If you don't like lamb because of eating it out, I suggest to cook it yourself. American lamb is more expensive than New Zealand lamb but you will notices a difference in taste and tenderness. Still can't do lamb? A item to put with your holiday ham is a stuffed turkey roll with spinanch and feta cheese. (Amazing how I can't stop stuffing roasts). Go to your favorite butcher shop, and they will roll out a breast for you! You can even cut lamb chops in half thickness wise and serve them as an appetizer. If you need any help with any cut of lamb like lamb shanks (slow roasted with stock), lamb rib racks (seared with truffle oil), leg of lamb (panchetta garlic crust) or pulled lamb shoulder (using rye beer), be sure to ask.

Keep on cooking, my meatheads!